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This easy roasted pepper salad recipe is made with farro, goat cheese, arugula, basil, and a simple white wine + lemon vinaigrette dressing. It can be enjoyed warm or cold, and served as either an entree style salad or as a side dish.

Overhead photo of a roasted red pepper salad with farro, arugula, goat cheese, and basil on a white serving plate.

I don’t know about you, but I love a simple, healthy recipe that can be enjoyed as an entrée salad, side dish, or even as a grain bowl. This roasted bell pepper salad recipe is just that!

This grain-based salad is only 10 ingredients and is super easy to make. I love it for a make-ahead or packed lunch idea. It’s also pretty customizable – I’ve included a whole bunch of ingredient swaps below to help meet your unique needs and preferences!

As a dietitian, I’m happy to share that this roasted pepper salad is nutritionally-balanced with sources of dietary fiber, healthy fats, protein, and lots of greens. It’s nourishing, delicious, and satisfying. I hope you enjoy it 🙂

Overhead photo of a roasted red pepper salad with farro, arugula, goat cheese, and basil on a white serving plate.

Ingredients Needed

All you need to make this easy pepper salad are 10 simple, healthy ingredients:

Full measurements and detailed instructions are located in the recipe card below!

Recipe Modifications & Ingredient Swaps

  1. Feel free to swap the farro with another grain, like quinoa or barley. Be sure to choose a gluten-free grain if you follow a gluten-free diet (I’d recommend quinoa in this case).
  2. You could also swap farro with pasta or couscous to make a pasta salad out of this! It will work with any small pasta shape.
  3. Goat cheese could be swapped for feta instead. For a vegan version, simply use a vegan cheese alternative for goat cheese or feta.
  4. Feel free to add in some extra roasted veggies. This would taste great with roasted zucchini, tomatoes, or corn!
  5. If you don’t have fresh basil, you could try using some chopped parsley instead.
  6. Instead of arugula, you could try using other small leafy greens. Something like baby spinach, baby kale, or even a spring mix.
  7. Instead of the white wine vinaigrette I used here, feel free to try this with a balsamic vinaigrette (this one is my go-to balsamic dressing recipe). I think the flavours would work well also 🙂
Overhead photo of a wood cutting board with small bowls of ingredients on top.

Serve as a Main or Side Salad!

This recipe can be served as a larger entree-style salad, or in smaller servings as a side salad. It will make about 2-3 servings as a main and 4-6 servings as a side.

If serving as a main, feel free to add an additional protein source if desired! Something like hard-boiled or fried eggs, some grilled chicken, or sautéed garlic shrimp would work well.

Storage Notes

This red pepper salad will stay fresh for about 2-3 days in an airtight container in the fridge.

If you know that you want to have intentional leftovers, I’d recommend adding the dressing just to the amount you want to eat and saving the rest to add later. This will help to prevent the arugula from going soggy!

How To Cook Farro

Need help cooking farro? Check out my in-depth blog post all about how to cook farro perfectly! I use the stovetop “pasta method” and it’s personally my favourite method of preparing this delicious grain.

Bell Pepper Nutrition Benefits

Did you know that bell peppers are one of the best sources of vitamin C? One bell pepper provides 180% of your daily vitamin C needs – that’s way more than an orange (which provides about 115% of your needs)!

In addition to vitamin C, bell peppers are also a source of:

  • dietary fiber
  • vitamin B6
  • vitamin K
  • potassium
  • folate
  • vitamin E
  • vitamin A

Thanks to their vibrant red and orange colours, bell peppers are rich in carotenoids, which are plant pigments that have antioxidant properties.

Overhead photo of a roasted red pepper salad with farro, arugula, goat cheese, and basil on a white serving plate.

More Grain-Based Salad Recipes

Did you give this Roasted Red Pepper Salad Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Roasted Pepper Salad With Farro & Goat Cheese

This easy roasted pepper salad recipe is made with farro, goat cheese, arugula, basil, and a simple white wine + lemon vinaigrette dressing. It can be enjoyed warm or cold, and served as either an entree style salad or as a side dish.
Overhead photo of a roasted red pepper salad with farro, arugula, goat cheese, and basil on a white serving plate.
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Ingredients

  • 3 large bell peppers (red, yellow, or orange)
  • 1 Tbsp olive oil (to toss peppers in)
  • Salt + pepper
  • 1 cup farro, dry
  • 4 cups arugula
  • 1/2 cup goat cheese
  • Approx. 8-10 leaves fresh basil, chopped (a large handful!)

Lemon Vinaigrette:

Instructions

  • Preheat oven to 400F. Bring a large pot of at least 3 cups of water to a boil.
  • Rinse farro in a sieve. Cook according to package instructions, or follow this in-depth blog post for how to cook farro perfectly!
  • Cut peppers into quarters, removing core and seeds. Place on a large baking dish and toss in olive oil, salt, and pepper until evenly coated. Spread them on the baking sheet, cut side down, and roast in the oven for 15-20 mins. They can be lightly charred, but watch out not to burn them too much!
  • Meanwhile, make lemon vinaigrette by whisking together all dressing ingredients in a small bowl or tossing vigorously in a jar.
  • Remove peppers from the oven and allow to cool slightly. Transfer to a cutting board and cut into smaller (approximately 1-inch) pieces.
  • Add arugula, cooked farro, peppers, basil, and lemon vinaigrette to a large salad bowl. Toss to combine, adding additional salt + pepper, if desired.
  • Crumble goat cheese overtop and then gently toss once more. Serve + enjoy!

Notes

*SERVINGS: This recipe can be served as a larger entree-style salad, or in smaller servings as a side salad. It will make about 2-3 servings as a main and 4-6 servings as a side.
If serving as a main, feel free to add an additional protein source if desired! Something like hard-boiled or fried eggs, some grilled chicken, or sautéed garlic shrimp would work well.
*LEFTOVERS: This red pepper salad will stay fresh for about 3 days in an airtight container in the fridge.
If you know that you want to have intentional leftovers, I’d recommend adding the dressing just to the amount you want to eat and saving the rest to add later. This will help to prevent the arugula from going soggy!
*RECIPE MODIFICATIONS & INGREDIENT SWAPS:
  • Feel free to swap the farro with another grain, like quinoa or barley. Be sure to choose a gluten-free grain if you follow a gluten-free diet (I’d recommend quinoa in this case).
  • You could also swap farro with pasta or couscous to make a pasta salad out of this! It will work with any small pasta shape.
  • Goat cheese could be swapped for feta instead. For a vegan version, simply use a vegan cheese alternative for goat cheese or feta.
  • Feel free to add in some extra roasted veggies. This would taste great with roasted zucchini, tomatoes, or corn!
  • If you don’t have fresh basil, you could try using some chopped parsley instead.
  • Instead of arugula, you could try using other small leafy greens. Something like baby spinach, baby kale, or even a spring mix.
  • Instead of the white wine vinaigrette I used here, feel free to try this with a balsamic vinaigrette (this one is my go-to balsamic dressing recipe). I think the flavours would work well also 🙂

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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Pinterest graphic for a roasted pepper salad with farro and goat cheese recipe.
This post may contain affiliate links. Please see my disclosure policy.